Pumpkin Pie Steamer: a Delicious Alternative to Hot Chocolate
Pumpkin pie steamers bring to mind brisk winter days at our favorite Christmas tree farm. A horse-drawn sleigh pulled by ‘Steve’ and ‘Sarah’ – the family’s draught horses – sweeps up through the evergreen trees to a common gathering area.
The clearing holds warming huts surrounded by toasty bonfires, happy farm animals covered in shaggy winter coats, and the most important event of all.
Meeting Santa and feeding his reindeer crispy apple slices is the cherry topper of our trip. We don’t even go for a tree. Ours is artificial.
Laughing at the crazy plumed chickens, hee hawing with the chatty donkey, and sipping pumpkin pie steamers by the bonfire are wonderful family memories that come to mind every time I make a cup of our favorite hot drink.
Every year, we visit the farm to feed the reindeer and run through the trees covered in snow to keep from freezing our tooshes off. The pumpkin pie steamers always come with us.
Pumpkin pie steamers are a delicious and comforting alternative to hot cocoa.
Whether you want something enticing to impress guests or to indulge yourself after a long day, they deliver big on taste and nobody has to know how easy they are to make.
- 1 t ground cinnamon
- 1 t fresh grated ginger or 1/2 t dried
- 1/8 t ground allspice
- 1/8 t ground cloves
- small pinch unrefined salt
- pinch cardamom, optional
- 1 t honey or maple syrup
- 8 oz milk or milk alternative (we use coconut milk)
- Measure spices and maple syrup into small heavy-bottom saute pan.
- Heat on medium-low until honey/syrup begins to bubble.
- Stir for 30 seconds to release oils from the spices.
- Add milk and simmer for 5 minutes, stirring occasionally.
- Optional: Strain through cheesecloth for smoother texture.
Adjust spices and sweetener to taste. Strength of spices will depend on their age.
Jennifer Nervo is a Nutritional Therapy Practitioner, Reiki Master Practitioner & teacher, and Aromatherapist. Her focus is on digestive, nervous, and immune system dysfunction and the fields of functional nutrition & psychoneuroimmunology. She works with all conditions and diseases including environmental and food allergies, autoimmune diseases, multiple chemical sensitivity, diabetes, eczema, anxiety, weight loss as a symptom of dis-ease, and gut-brain disorders like autism.
When she’s not herding her small troupe of monkeys or seeing clients, her free time is packed with researching and perfecting new wellness techniques (her not-so-secret passion). Jennifer is currently a group leader for the newest class of Nutritional Therapy Practitioners out of Ann Arbor, MI, studying for the national board exam in holistic nutrition, and running a combined distance and brick and mortar practice in metro Detroit. She’s also a homeschooling suburbanite, foodie, and mama to two littles and a schnoodle.